firstly, in a bowl take 2 tbsp almonds, 2 tbsp pistachios, 2 tbsp cashew.

soak in hot water for 10 minutes.

peel the skin off the almonds and transfer to a mixer jar.

add 2 tbsp milk and grind to a smooth paste. keep aside.

in a large kadai take 1½ litre of milk and few saffron.

stir and get the milk to a boil.

now add the prepared nuts paste and mix well.

continue to boil until the milk thickens slightly.

further, in a small bowl take 2 tsp custard powder and ½ cup milk.

stir and mix until the custard powder is well combined.

pour the custard milk into the milk mixture.

continue to cook until the milk thickens slightly.

further, add ½ cup sugar and mix well until the sugar is combined well.

adjust the consistency as required, once cooled the milk is going to thicken slightly.

cool completely. transfer to a large bowl, and refrigerate for 4 hours.

after 4 hours, give a whisk to the mixture making sure everything is well combined.

now add ice cubes and is ready to serve.

finally, pour the milk sharbat into a tall glass, top with nuts and saffron.